Bulletin No. 17. (Dairy No. 8.) 

U. S. DEPARTMENT OF AGRICULTURE. 



SF 241 
.P5 
Copy i 



BUREAU OF ANIMAL INDUSTRY. 



FEB 34 1837 



DAIEY SCHOOLS 



R. A. PEARSON, B. S., 
Assistant Chief of Dairy Division. 



Under tlie direction of 

Dr. D. E. SALMON, 
Cliief of 1 h.e Bureau of* Animal IrKjLusI i-y. 




WASHINGTON" : 

GOVERNMENT PRINTING OFFICE. 

1896. 




Book 



rp_5_ 



Bulletin No. 17. 



i Dair.\ N*o. 8.) 



U. S. DEPARTMENT OF AGRICULTURE 

BUREAU OF ANIMAL INDUSTRY. 



DA IKY SCHOOLS 



K. A. PEARSON, B. S., 
Assistant <!:<-.! of Davry Dvnsion 



Under I he direction <i!' 

Dr. D. E. SALMON, 

Cliief of the Bureau < >(' An Lma 1 Industry 




WASHINGTON.: . .... 

GOVERNMENT PRINTING iofgjfite. 

1896. 







OCT 20 1906 
D, of a 



J 





























LETTER OF TRANSMITTAL. 



U. S. Department of Agriculture, 

Bureau of Animal Industry, 

Washington. I>. C, November 13, 1896. 
Sir: I have the honor to transmit herewith the manuscript of an 

article on "Dairy Schools," prepared under the supervision of Henry 
E. Alvord, Chiet of Dairy Division of this Bureau, and to recommend 
its early publication as a bulletin of this office. Dairy schools have 
been established in this country only a few years, but the good results 
of their work are already apparent. Many dairymen do not know of 
these schools or have only a vague idea of them, and it is the purpose 
of this bulletin to spread information on these points and to show some 
of the advantages of special training in dairy lines. An appendix to 
the bulletin contains statements of the facilities for instruction in 
dairying in the States and Territories. 

Respectfully, I). E. Salmon, 

Chief of the Bureau of Animal Industry, 
Hon. J. Sterling Morton, 

/Secretary of Agriculture. 

3 



CONTENTS. 



Page 

Dairy instruction 7 

Purpose of dairy schools 8 

Method of conducting dairy schools 9 

Requirements for admission 13 

Certificates and prizes 13 

Cost of dairy course 15 

Equipment 16 

Advantages of a dairy course 18 

Advantages of dairy schools to the public. -1 

Appendix 23 



ILLUSTRATIONS. 



PLATES. 

Page. 

Pl. I.— Fig. 1. Dairy hall, New York 16 

Fig. 2. Dairy hall, Wisconsin 16 

11. — Fig. 1. Churning room, dairy short course, Wisconsin 16 

Fig. 2. Operating separators, creamery course, Wisconsin 16 

III.— Fig. 1. Pasteurizing milk. Illinois 16 

Fig. 2. Cheese room, Minnesota 16 

IV— Fig. 1. Milk laboratory, Minnesota, 16 

Fig. 2. Live stock lecture room, Minnesota 16 

FIGURES. 

« 

Fig. 1. Receiving and sampling milk, College creamery, Iowa 16 

FlG. 2. College creamery at Fargo, N. Dak 18 



DAIRY SCHOOLS. 



DAIRY INSTRUCTION. 

The fact that a young man has attended a dairy school and has suc- 
cessfully completed the course there offered, commends him to anyone 
looking for a person to fill a responsible position in a creamery or cheese 
factory or to take charge of a farm dairy. Scientific education in agri- 
cultural lines is no longer looked upon as impracticable and useless, 
and the one possessing it is not now necessarily considered a- theorist; 
on the contrary, education is regarded with more and more favor, it is 
recognized that practice and science are closely connected, and yield 
the best results when they are made to depend upon each other; rules 
of thumb can not compete with applied science. So far as special 
training is concerned, dairying is not different from other lines of 
industry, and in these times of rapid scientific and technical advance- 
ment and severe competition in all trades and professions, it is found 
that the butter and cheese maker and the dairyman are as much in 
need of the best and latest information relating to their work as the 
horticulturist or mechanic or tradesman is in need of the latest knowl- 
edge in his line. 

Modern advances in dairy knowledge have been rapid; the scientist 
and inventor have caused the apparatus and routine in use a quarter 
of a century ago to be almost entirely discarded and replaced by more 
profitable machinery and more accurate methods. Although inventions 
of improved dairy machinery and scientific investigations in the field 
of dairying are comparatively recent, important discoveries and cor- 
responding changes in methods of work have already been made. It is 
probable that these improvements have not much more than begun, 
and the results that have been obtained and will be obtained are cer- 
tain to have a marked effect on the production and care of all dairy 
products. It is well known that the methods of butter making prac- 
ticed twenty years ago can no longer be followed with profit; with 
modern aids more butter can be made from a given amount of milk of a 
given quality than it was then possible to produce. 

Another feature of dairying which has undergone great change in 
late years is the market value of dairy products. The prices of milk, 
butter, and cheese have recently been so low and the cost of production 



8 

has so nearly equaled the market values of the products most econom- 
ically produced, that it has become absolutely necessary to turn every- 
thing in dairy operations to the greatest possible gain if one would 
succeed in profitably producing milk, butter, or cheese. Skill and keen 
judgment are constantly required by the successful dairyman ; no simply 
imitative methods can be depended upon if the best results are expected. 
The changing conditions of the dairy industry, viz, its rapid advances 
in means and methods of manufacture, larger production of goods not 
always the best, and severe competition, have seemed to make it neces- 
sary to provide some places for giving instruction in the most advanced 
dairy methods. Dairy schools have been established to meet this press- 
ing need, and their establishment marks an important era in the history 
of agricultural education. Soon after the organization of agricultural 
colleges it was learned that they could not reach, through the long 
courses, the great majority of dairymen and butter and cheese makers 
who needed practical and theoretical instruction. Shorter courses were 
offered, with varying success, and it was finally decided to give instruc- 
tion in dairying alone for a few weeks each winter. This departure has 
proved to be a boon to dairying. Dairy schools are now found in every 
State where dairying is a prominent industry, and other States are 
ready to give similar opportunities for dairy instruction as soon as it is 
needed. These schools are usually connected with State agricultural 
colleges which furnish instructors and equipment. In a few States 
splendid buildings have been erected for the single purpose of dairy 
teaching. In other States creameries or cheese factories or buildings 
containing both have been erected for the practical operations, and 
class-room work is conducted in the college buildings. Schools with 
the largest equipment are naturally located in the chief dairy States. 

PURPOSE OF DAIRY SCHOOLS. 

It is the purpose of dairy schools to teach young men or women, in a 
short time, as much as possible of the theory of the different lines of 
work connected with dairying; and these theories are illustrated, so 
far as practicable, in actual practice at the churn, cheese vat, or other 
apparatus. They aim to so equip one who has had some practical work 
that he will be able to take full charge of a plant and make the best 
possible product. And they attempt to teach one who has had little or 
no practical training the things that it took his father many years to 
learn. They aim to improve the quality of our dairy products and to 
reduce the cost of their production by teaching new and advanced 
principles, together with methods which have been proven to yield the 
best results. There is no reason why'as good butter or cheese can not 
be produced in this country as is made in any part of the world, yet it 
is a painful fact that, while many of our manufactured products excel 
all of their kind made in other lauds, our dairy products can not com- 
pete in foreign markets with the butter and cheese of several coun- 



tries. Our successful competitors depend on their herds for their daily 
bread. They realize that it is to their interest to thoroughly under- 
stand every step in their work and have carefully organized systems of 
dairy instruction which have been conducted for years. 

It is not the purpose of short dairy courses to displace longer courses 
in agriculture. Each has its own place in the field of agricultural 
instruction, and dairy schools occupy a place that had been practically 
vacant. The long course of agriculture which requires four years for 
completion is thorough and comprehensive, and if one desiring dairy 
training can take that it is undoubtedly the best thing to do. Four 
years is none too much time to devote to the study of dairying and 
closely allied subjects. If it is possible to spend only two years and 
few outside subjects are taken, a good training can be obtained in that 
time. By taking these longer courses one can obtain all the instruc- 
tion given in the short course and a great deal more; in fact, he has an 
opportunity to learn much that is now known of dairying and at the 
same time gain a fair knowledge of agriculture, chemistry, bacteriology, 
and other subjects allied to dairying and of general importance and 
interest. But the full course in agriculture or a special course of one 
or two years requires time and money for preparation and completion, 
and it is, therefore, beyond the means of many to take either of them. 

There is a large class of ambitious young men and women who can 
not afford a long course at college, and of others who are not interested 
in anything but dairying, strictly. With many the time is limited and 
they prefer to become as proficient as possible in one line, rather thau 
attempt to get a few ideas in several different lines. It is tor such as 
these, chiefly, that short dairy courses have been arranged, and it is 
endeavored to place them within the reach of all, as one of the first 
necessary steps toward the improvement of our dairy products is edu- 
cation of the many makers of butter and cheese. Each one must be 
properly trained, and schools adapted to but a few could not accomplish 
that end. 

The daily schools receive without special preparatiou any who are 
actually engaged in making butter or cheese, or who intend to make 
that their business. The work is so arranged that an intelligent person 
can get great help by devoting all his time for a few weeks to the study 
of dairy methods under the guidance of competent instructors. It must 
not be thought that all the complexities of dairying can be learned in a 
few weeks or months, but in this short period many useful ideas. 
advanced principles and methods can be obtained. 

METHOD OF CONDUCTING DAIRY SCHOOLS. 

As the most active season of dairying is in the spring, summer, and 
tall months, the period of work of the dairy schools has been placed in 
the winter, thus enabling many who are in charge of factories to finish 
the season's work, take the course, and open the factory the following 



10 

spring - , while others whose factories run the whole year can be relieved 
of the work for a few weeks in winter more easily than any other time. 
The schools being - established for those who can attend but a short 
period, the work is so planned that on each week day the student's 
time is fully occupied. Care is taken to have the scientific and practi- 
cal instruction so closely related that one will help the other in the 
daily work. The student is not only told in lectures how to make good 
butter and cheese, but he is shown the complete process and perforins 
the work himself until familiar with it. After he learns the principles 
of making a first-class product he is shown how to judge or score it, a 
blank like the following being used: 



Blank used for judging butter at the Wisconsin Dairy School. 
Report by Date 



189 





















Scale of points. 
Flavor 40 














Oram :J0 














Color 15 












Salt 10 












Package 5 














Total 100 



























This is an important exercise and a great help in detecting just where 
an error was made in the process of manufacture. It is also an aid to 
understand the expert criticisms of the product after it has reached 
market. 

The subjects in which instruction is given depend largely on the con- 
dition of dairying in the State where a school is located. General lec- 
tures on dairying are given at all schools, and instruction in the use of 
the Babcock and lactometer tests and in butter making is always given. 
Cheese making is an important industry in only a few States, and the 
fullest instruction in that branch may be expected in those States where 
the most cheese is made. The pasteurization and sterilization of milk 
with different kinds of machines, and the preparation of milk for the 
retail city market, are taught in some States. A few schools have most 
excellent facilities for advanced work and original investigation in 
dairy lines, and students who are proficient in the elementary work 
are encouraged to take up something more advanced. The science 
of dairying offers a promising field for investigation and good reward 
for successful work. Many short-course students have become so 
interested in this that they have been led to take a full four years' 
course in agriculture after completing the short course, and have 
become leading authorities on agricultural matters in their communi- 
ties. Sufficient practical engineering is giveu in some schools to enable 
one to do his own steam fitting, plumbing, belting, and simple repair- 
ing. Some bacteriology is taught and an effort made to impress the 



11 

fact that bacteria are the chief cause of good or harm in the dairy. 
Under the head of chemistry, is taught the composition of milk and its 
products and the relations of their several rrnrts. In a few cases stu- 
dents have opportunity to perform some simple operations in milk 
analysis, thus making a better impression on their minds than can be 
done by lectures alone. 

The class usually assembles at 8 o'clock in the morning to take one 
or more lectures, which are intended to cover much more ground than 
the practical work. Some of the subjects discussed and which were 
not mentioned above are breeds, breeding, feeding aud animal nutri- 
tion, selecting and judging cattle, manures, farm buildings, market 
quotations and requirements, veterinary science, law, and creamery 
bookkeeping. 

Special attention is given to the lectures directly bearing on the daily 
practical work. The importance of having the best milk is clearly 
shown. All the details of handling milk both before and after delivery 
to the factory are explained. These include milking, straining, aerat- 
ing, cooling, care previous to delivery, and hauling to factory; also the 
receipt of milk at the factory, the examining, weighing, sampling, and 
conducting to milk vat. The lectures on testing milk briefly describe 
the simplest tests which have been used and fully explain the method 
devised by Dr. Babcock. The payment for milk according to its fat 
content is explained and illustrated, in the lectures on butter making, 
every step of the work from taking the milk from the vat to shipping 
butter to the market is fully described. The lectures on cheese making 
cover that subject from the receipt of the milk to the shipment of cheese. 
Instruction is usually given in cheddar-cheese making only, but in some 
schools the manufacture of several kinds of cheese is described. The 
advantages, disadvantages, and best methods of pasteurization and 
sterilization are explained in some courses of lectures. The proper 
method of constructing dairy buildings is discussed, special importance 
being given to the sanitary side, the disposal of skim milk and waste 
products, laying of drains, etc. 

The part of the instruction upon which most dependence is placed is 
the practical work. It is by means of this that new ideas are most 
effectually fixed in the minds of students. This should never be con- 
sidered as manual labor, as it is not that in any sense. When the class 
room work is completed different sections of the class are assigned to 
various duties in connection with practical dairy work, such as receiv- 
ing milk, tending to separators, churning, cheese making, and pasteur- 
izing aud testing milk, and the assignments of the different sections 
are changed regularly, so that each student has an opportunity to gain 
experience in each branch of the work. In some schools the class is 
divided into three sections, each section working in the butter room, 
cheese room, and laboratory by turns. These sections are again divided 
into smaller sections and assigned by the instructor to perform different 



12 



duties; for example, of those assigned to the butter room some take 
charge of the separators, others attend to the churning, while others 
print and pack butter. All the work is executed under the immediate 
supervision of a competent instructor and careful attention to details 
is required. When a student is assigned to any duty a report blank is 
given him similar to those here shown. It provides for reporting each 
step in the work, and thus teaches accuracy and observation. 

Blank used for milk-testing report at the New Fork Dairy School. 
R.-port by Date, ,189 . 



No. of 

sample. 



No. of 
bottle. 



Lactometer 

reading. 



Tempera 

tu re. 



Specific 

gravity at 
60° F. 



Per cent 
of fat. 



Solids-not- 
fat. 



Adulteration, 
kind and 
amount. 



Date, 



Blank used for separator report at the Iowa Dairy School. 
By 



Temperature of milk when received 

Temperature separated 

Which separator used 

St art ed separator at 

Reached full speed at 

Fat in skim milk 5 minutes alter starting . 
Fat in skim milk 30 minutes after starting. 

Fat in skim milk 1 hour after starting 

Soiids-not-fat in skim milk 1 hour after 

starting 

Fat in cream 1 hour after starting 



Speed of separator 5 minutes after start- 
ing 



Speed of separator 30 minutes after start- 



Speed of separator 1 hour after starting 
rounds of milk run through per hour.. 

Temperature of skim milk 

Temperature of cream 

Temperature of cream in vat 

Temperature of water surrounding vat . 



Remarks: 

Blank used for cheese-making report at the New York Dairy School. 
Report by Date, 189 



Vat used 

Condition of milk 

Weight of milk 

Rennet test for ripeness 

Temperature set 

Amount of rennet used 

Rate of rennet per 1,000 pounds milk 

Hot iron test when dipped 

Hot iron test when ground 

Weight of salt used 

Rate of sale per 1,000 pounds milk 

Rer cent of fat in milk 

Per cent of fat in whey 

Weight of fat lost 

Kind ot cheese 

Nnmlier made 

Weight of green cheese 

Weight of milk for 1 pound green cheese. 

Serial number 

Tune set 



Time of first curdling 

Minutes taken 

Time cut 

Minutes taken 

Time steam turned on 

Minutes taken 

Time steam turned off 

Minutes taken in raising to degrees. 

Time dipped 

Minutes taken 

Timo ground 

Minutes taken 

Time salted 

M mutes taken 

Time putto press 

Whole time for setting 

Time dressed 

Time taken from press 

Length of time in press 



Remarks: 



Farm dairying, or the making of dairy products on a small scale, is 
usually taught in the short course of agriculture with other subjects, 



13 

such as horticulture, general agriculture, and entomology. In most of 
the States where the factory industry is not extensive and the classes 
in dairying are not too large, the farm dairy instruction is given in con- 
nection with the creamery and cheese factory work. In this course it 
is endeavored to show how to make good butter in small amounts and 
with ordinary utensils, such as are found on the average dairy farm, as 
well as with the most approved aids. Lectures are usually given on 
breeding, feeding, and judging dairy cattle, management of the dairy, 
diseases of the dairy cow, the composition of milk, and the manufac- 
ture of dairy products. Practical work is included in separating cream 
by gravity and by hand separators, and making butter in small amounts 
and preparing it for the market. These courses have enabled many 
farmers to so improve their butter as to increase its price 2 or 3 cents 
a pound. 

REQUIREMENTS FOR ADMISSION. 

The entrance requirements to dairy schools are such as to debar no 
worthy person who really desires to attend. Any person of good char- 
acter who wishes to study dairying and is capable of understanding 
the lectures and doing the practical work will be admitted to almost 
any school. In some cases there are age requirements, and in ;i few 
instances examinations are given or statements must be presented 
showing that the applicant has had a certain amount of experience in 
a cheese factory or creamery. These easy entrance requirements, how- 
ever, should not encourage anyone who is not fitted for the work to 
attempt to take it. An applicant should be at least 1<> years old, and 
it is well to have some knowledge of farm and dairy methods, although 
some of the best results have been shown by ambitious young men 
from the city who knew nothing of cattle or milk before taking the 
course. One should be possessed of a common school education, be 
able to read and write, and understand fractions, percentage, and deci- 
mals. Without such knowledge it is possible to make good butter or 
good cheese, but not possible to take charge of testing milk or appor- 
tioning dividends. Each student entering a dairy short course should 
have a strong desire to become expert in some part of the work, and 
this fact should be kept m mind throughout the course. 

Women are usually admitted to the schools on the same conditions 
as men. They have always been interested in the farm dairy, and are 
now successfully taking charge of large dairy plants. It would seem 
a great mistake to exclude anyone engaged in dairying from attending 
a dairy school, which should be ready to aid as man}' as possible. 

CERTIFICATES AND PRIZES. 

Certificates are awarded by some schools to students successfully 
completing the course. These do not necessarily recommend the holder 
to fill auy position in a creamery or cheese factory, but usually simply 



14 

state that be has creditably finished the prescribed work. Such a one 
is here shown: 

Certificate awarded by the Xeie Hampshire Dairy School. 

This certifies that has been a regularly enrolled member of the dairy 

school of this college during the session of 1X9 — , has attended the lecture courses, has 
done the prescribed work with the separators and churns and in milk testing, and has 
been found proficient by his instructors in the exercises required. 

Given at , , this day of , 189 — . 



Professor of Agriculture. 



Creamery Instructor. 



[seal.] Countersigned: 



President of the College. 



A student may finish the work of the dairy school and be able to 
make the best butter or cheese under similar conditions as were there 
afforded him, but he can not always do as well under the adverse cir- 
cumstances sometimes met by practical butter and cheese makers. To 
successfully cope with all conditions long experience is required. 
Sometimes the certificate is not given until the student has had one or 
two seasons of practical work, concerning which a blank statement 
similar to the following is filled out and sent in monthly: 

Blank used for report in creamery work by the Wisconsin Dairy School. 
Report by for the month of , 1S9 — . 

Name of creamery in which you work 

Location of creamery: P. O , County , State 

Nearest railway station 

What position do you hold, first man or helper? 

Is creamery cooperative or private? Number of patrons 

Number of cows Pounds of milk received daily 

Distance to next creamery or cheese factory 

Distance from creamery to farthest patron 

Are dividends made according to the per ceut of fat in the milk ? 

I >o you use composite test? How often is each patron's milk tested? 

What is the highest per cent of fat found in any patron's milk during this month?.. 
What is the lowest per cent of fat found in any patron's milk during this month?.. . 

.\\crage fat in mixed milk from all patrons 

What separator is used? About what proportion of cream is taken? 

At what temperature is milk separated? 

How much milk is separated per hour ? 

What per cent of fat is left in skim milk? 

Have you been troubled by separator churning the cream? 

How is cream ripened? How long is cream held before churning? 

At what temperature is cream kept? 

At what temperature is it churned ? 

1 low long on the average is cream churned ? 

Is butter worked once or twice? How much salt is used? 

What kind of salt do you use ? Are you bothered with mottled butter ? 



15 

How much f:it is left in buttermilk? 

What per cent lactic acid is in cream when churned (Mann's acid test, or Fairing- 
ton's tablet) ? 

How much butter, packed ready for market, is made from one pound of fat, as shown 
by test? 

How much butter has been sold during the month? 

State highest, lowest, and average prices obtained 

How much is charged per pound for making ? 

Do patrons take back skim milk? 

How is skim milk divided among patrons? 

Remarks : 

Iii addition to this lie is visited at his factory by his former dairy 
instructors, whose reports must show that the factory is well conducted. 
A certificate based on these conditions is a valuable thing - , and of course 
a great aid in securing a position. 

The practice of giving prizes to the best students has been adopted 
in some schools. The award of these prizes is based entirely on the 
work done at the school. They furnish an incentive to put forth one's 
best efforts and they make the school work more interesting by causing 
friendly competition. It has been the custom m some schools of 
England to give the best students an extended and advanced course 
without cost. 

COST OF DAIRY COURSE. 

In a few cases tuition is required of all students admitted to the 
dairy course, but this is never a large amount, rarely exceeding $15. A 
deposit of from $2 to $5 is usually made to cover any loss by breakage, 
and the amount of this remaining unused is returned to the student at 
the end of the term. Each member of the course is given a full set 
of glassware for testing milk, and if he meets with no accident and 
returns a complete set he receives back the entire amount of his deposit. 
If a few pieces are broken, enough is deducted from the deposit to 
replace them and the remainder is returned. Board and room can be 
found at prices varying from .$2.50 to $5 per week and laundry work 
costs about 50 cents more each week. Most schools require students 
to wear white suits when at work in the dairy building. Those made 
of white duck, similar to the ones worn by painters, are very satisfac- 
tory and can usually be obtained for $1 a suit. Each student should 
have at least two suits. The incidental expenses depend largely on the 
individual; they can be kept quite low if necessary. 

It is thus seen that the total cost of attending a dairy school is very 
reasonable — exclusive of the railroad fare in going and returning — it 
may even be as low as $25. With few exceptions §50 will cover the 
entire outlay. Some energetic young men have been able to make a 
large part of their expenses while attending such a school by working 
in the barns and on the farms connected with the college, but it is not 
safe to depend on this unless assured beforehand that work can be 
obtained, as there are seldom as many positions as persons seeking 
them. 



1G 

In the brief statements of the schools, in the appendix, the esti- 
mated amount of the required expense in each case is given. Laundry 
and incidentals are not included. Each student should have a few 
blank books for taking notes in the lectures and laboratories. The 
price of board and room varies with the location and the accommoda- 
tions offered; the lowest price is usually stated. 

EQUIPMENT. 

A few schools are equipped with buildings which have been erected 
at the expense of the States for the purpose of dairy instruction only. 
These buildings are as complete and perfect in construction and as fine 
in appearance as other college buildings and lack nothing in arrange- 




Fig. 1. — Receiving and sampling milk, college creamery, Iowa. 

ment or equipment which would aid in the purpose for which they are 
intended (PI. I). They contain both lecture rooms and work rooms, 
also laboratories, reading rooms, libraries, bath rooms, and dressing 
rooms. Each building is so arranged that all the work connected with 
butter making is done in a part by itself, and practical cheese making- 
is carried on in another part. The work rooms are arranged as nearly 
as possible like a modern creamery or cheese factory. The receiving 
room (fig. 1) contains a receiving can, scales, various arrangements for 
taking samples of milk, and milk vats or conductors leading to vats in 



Bui. 1 7, Bureau of Animal Industry 



Plate I. 




Fig. 1.— Dairy Hall, New York. 




Fig. 2.-Dairy Hall, Wisconsin. 



Bui. 1 7, Bureau of Animal Industry. 



Plate II. 




Fig. 1.— Churning Room, Dairy Short Course, Wisconsin. 




Fig. 2. -Operating Separators, Creamery Course, Iowa. 



Bui 17, Bureau of Animal Indust 



Plate III 




Fig. 1.— Pasteurizing Milk, Illinois. 




Fig. 2.- Cheese Room, Minnesota. 



Bui. 17, Buieau of Animal Industry 



Plate IV. 




Fig. l-Milk Laboratory. Minnesota. 




Fig. 2.— Live Stock Lecture Room. Minnesota 



17 

another room. The butter room (PI, II) is fitted with all the apparatus 
necessary to make large or small amounts of butter — separators, cream 
ripening vats, churns, and butter workers, and usually different styles 
of each kind of machinery are iu use, so that several squads can be 
working- at the same time on the same kind of work, but with varied 
appliances. Each student changes from one kind of apparatus to 
another until he becomes familiar with all. Manufacturers frequently 
loan dairy machinery to the schools, thus getting a good opportunity 
to make their implements known, while the equipment of the school is 
increased and improved. In the cheese room (PI. Ill, fig. 2) are found 
small cheese vats and all the accessories necessary in cheese making. 
In connection with this room is the curing room, where it is customary 
to keep careful record of the heat and moisture conditions throughout 
the term. 

The laboratory (PI. IV, fig. 1) resembles in many respects a chemical 
laboratory. Long benches are provided with drawers and closets, sinks, 
hot and cold water, and gas. Numerous testing machines run by direct 
steam jets, belt, and hand power are placed in the laboratory. Jars of 
sulphuric acid with rapid measuring arrangements for use in filling test 
bottles and apparatus for the acid tests and other experimental and 
chemical work have their place in this room. Each student keeps the 
glassware necessary for testing milk, cream, and skim milk in his own 
locker. Usually the lactometer and acid tests are used, and some of 
the earlier known rapid fat tests are sometimes shown. The reading 
room and library contain numerous dairy papers and books, herd books, 
etc. When special rooms are provided for instruction in farm dairying 
they are equipped with hand churns and separators, the conditions 
being made as near like those of a model farm dairy as possible. A 
special room is used for the engine and boiler, and instruction may 
here be given in firing, steam fitting, plumbing, and the care of the 
engine. (PI. II, fig. 1.) 

The lecture room is fitted with seats, having a wide folding arm rest 
suitable for holding a notebook. Blackboards and (harts are on the 
wall for use in illustrating the lectures. A live stock lecture room (PI. 
IV, fig. 2) is now in use in a few schools. It contains a large platform 
where animals can be brought in full view of the class and their peculiar 
and prominent points of excellence or failure discussed. 

Schools not equipped with buildings as above described usually oper- 
ate a creamery and perform all practical work iu a building by itself. 
and conduct class-room work in other buildings. The fact that they 
have no costly structure is not evidence that they can not give good 
dairy instruction. (PI. Ill, fig. 1.) (See fig. 2. text.) 

Most dairy schools control herds of cows which furnish a part of 

their milk supply. In some cases these are pure bred, and the herd 

may contain animals of several different breeds; in other cases grade 

herds are kept with the intention of illustrating how a good herd can 

7188— No. 17 2 



18 

bo built up from native stock at little or no more expense than is 
required to keep an ordinary herd with no improvement from year to 
year. The advantage of having cows of the best types, and medium 
good and poor animals, is evident. 







Fig 2 College creamery at Fargo, N. Dak. 



Other facilities which aid in giving dairy instruction consist of col- 
lege and experiment station libraries and farms well equipped with 
buildings and machinery, silos, feed cutters, grinders, and, frequently, 
electric power. The associations formed at dairy schools may become 
of great value long after the course is ended. 



ADVANTAGES OF A DAIRY COURSE. 

The benefits of a dairy course are so many that only a part of them 
can be mentioned here. The chief advantage of any kind of education 
is that it trains one to think. Dairymen should know why as well as 
how, and the one who understands the reasons for each of the steps in 
making dairy products is the one who most successfully meets unex- 
pected and unfavorable conditions when they occur. Good operators 
who can think and who possess some original resources are wanted by 
creamery and cheese factory managers. The latter are not slow to learn 
that an employee, understanding practical dairy work and capable of 
sound reasoning, is worth much more than the one who acts mechanic- 
ally. If the skim milk or whey can be made to test one-tenth per cent 
less in butter fat, they want the man who can do it. There is a demand 
for good dairymen, and it is doubtful if many up-to-date butter makers 
or cheese makers can be found in the army of "educated unemployed;" 
such men are needed in too many places. The best students from the 



1!) 

dairy schools are usually successful in securing first-class positions; in 
fact, the schools are sometimes unable to till all the positions referred 
to them because of the lack of candidates. 

Another benefit of special dairy training is, it makes one more inde- 
pendent. It frequently happens that the profits from a dairy concern 
can be much increased by changing the kind of product. If the butter 
market is depressed, it may be well to manufacture cheese foi a time, 
or if the milk market is flooded, it will very likely be advantageous to 
the shipper or the dealer to make batter or cheese for a few days, until 
normal conditions of the market are resumed. This matter of being 
able to change at the right time may save many dollars' worth of milk 
which would otherwise be a total loss. 

A great advantage of dairy schools is that they teach the same 
methods to all students, and in this way have much influence in making 
dairy products more uniform. Butter and cheese have been justly 
criticised for lack of this quality, but greater uniformity is already 
noticed as the result of dairy school training. Though several different 
lots of butter, alike except in minor particulars, may be equally good, 
they do not sell as well on the market as they would if more alike. 
When the makers in any section have been trained to rjpen their cream 
in the same way, churn it at the same stage, use salt and color in the 
same degree, and pack the product in the same way, material benefits 
will accrue to all the creameries in that community. 

From a financial standpoint a short dairy course may be regarded by 
an ambitious person who is much interested in dairying as a good 
investment. Many earnest men and women, limited in both time and 
money, have been able to help themselves very considerably by making 
the most of a few weeks at a dairy school. It must be remembered 
that tact and skill and keen interest in the work are necessary; without 
these the manager of a new and promising dairy enterprise may ruin 
it, but with them an ordinary place may be made to prosper and be a 
source of great profit to the community. Many rundown and strug- 
gling creameries are scattered through the country; often their unpros- 
perous condition is due to a small supply of milk — this is beyond 
the control of the operator. But the trouble is sometimes in the factory 
itself, and in such a case an intelligent, energetic operator is usually 
the one thing needed. 

A few cases may be cited showing how dairy schools have benefited 
individuals. A young man who had spent all his life at ordinary farm 
work and had very little knowledge of dairy methods took a ten 
weeks' creameryman's course and at its close obtained a position in a 
creamery paying $50 a month for ten months in the year. Before 
taking the course he had been getting $25 about eight mouths each 
year. Fifty dollars covered his entire expense at the school and by 
the outlay of this amount he more than doubled his income. The next 
winter he returned to the dairy school, heard the lectures a second 



20 

time, repeated a part of the work, and took some advanced study. 
He then secured a position which paid him $55 per month with house 
rent free. The creamery of which this young man has charge has a 
neat, tidy appearance. He is agreeable to patrons and has the reputa- 
tion of beiug the best creameryman in the community. 

If one has had no practical experience in factory work he should 
endeavor to get at least one season's work as helper to a first-class 
maker. A man about 30 years of age had spent his life at general 
farm work. He decided to learn butter making and took a short dairy 
course, at the completion of which he became helper in a creamery 
at $27 a month. The next year he was butter maker in another 
creamery at a salary of $50 per month, and the next year, with one 
helper, he took charge of a large plant at a salary of $00 per month 
and free house rent. The beginning of this improvement was a 
determination to excel in dairy work, and the first act was to attend a 
short dairy course which cost, in all, about $50. 

A young man who had just finished school attended a three months' 
daiiy course at a total cost oi nearly $75. The next summer he took 
full charge of a creamery receiving 12,000 pounds of milk a day, and 
besides making the butter kept the books and apportioned payments 
on the basis of fat delivered. His butter was awarded both first and 
second premiums in a close contest at the county fair. He was paid $65 
a month. The next year he took full charge of a large creamery pro- 
ducing almost a ton of butter a day and had three assistants, — salary 
$80 per month. 

Similar examples could be given of cheese makers receiving much 
help by a dairy school training and the marked success of young women 
could also be cited. At a recent Western State fair more than half the 
premiums on dairy products were taken by students holding dairy 
school certificates. These illustrations are given to show that a short 
scientific training in dairying can be made good use of by a practical 
person who wishes to learn more of creamery or cheese-factory work. 

Special dairy training can be a means of just as great profit to the 
dairy farmer as to the factory operator. The butter produced on farms 
is far from perfect. As a rule, it sells for several ceuts less than the 
"best creamery," although some farmers receive the highest market 
price for their product. It is not an uncommon occurrence for two 
tanners living close together, having the same kind of stock and the 
same advantages for dairying, to differ 50 per cent in the profits from 
their herds. Lack of uniformity is a chief criticism of farm dairy 
butter. This is mainly due to different methods in the care of milk and 
cream and in making the butter, and defects resulting from the incom- 
petency of the maker. The dairy school offers to the busy farmer 
or any member of his family a quick and cheap way of learning the 
best methods. The value of farm dairy butter 'should be materially 
increased; this can be easily done, and would mean many thousands of 



21 

additional dollars to farmers. Farm dairy butter i s often excellent in all 
points but one or two, winch could be easily corrected. For example, 
it may not be well packed, though all right in other' particulars; in 
such a case the use of a better package may raise the price a few cents 
per pound. Neat packages of well-made butter have been the means 
of lifting many mortgages. 

Dairying has recently come to be regarded as the most profitable 
branch of agriculture in many localities where grain raising or general 
farming had been the leading occupation and farmers have been com- 
pelled to give their chief attention to their herds. Those who have 
not been in the business long, or have never put their best effort into 
it, little appreciate the great losses due to poor methods in feeding, 
selecting, and caring for stock and preparing the product for market. 
It has been shown repeatedly that one cow may easily produce twice 
the butter of another, making her profit more than double the profit 
from the poor cow. The lectures and practical work on selecting, 
judging, and managing stock give valuable instruction on these mat- 
ters. It is claimed that the fat which remains in the skim milk and 
buttermilk on farms would increase the yield of farm dairy butter 25 
per cent if it could be saved. Nearly all of this can be saved by the 
careful practice of modern methods. 

ADVANTAGES OF DAIRY SCHOOLS TO THE PUBLIC. 

Dairy schools are a benefit to the public as well as to the few indi- 
viduals who attend them for instruction. In countries where they have 
been in operation for many years this is very evident, and in parts of 
this country the benefits may already be seen. Each school becomes a 
center for advanced dairy thought and each successive year, as class 
after class goes out, its influence is widened. Every student carries 
new ideas to his home, and though some may make little use of the 
training others will make much of it, both in their own work and in 
helping their neighbors. The creamery or cheese-factory operator 
occupies a peculiar place in the community; he is in a position to do 
much more than simply receive milk from the patrons and manufacture 
the product. If he understands the care and feeding of cows, the com- 
pounding of rations, value of manures, and, especially, the proper care 
of milk before its delivery at the factory, his advice on these things is 
of great value to the fanners whom he meets daily. The more the 
influence of these schools can be spread the greater will be their good 
to the public. Besides the community in which they are located, they 
benefit distant consuming communities by improving and cheapening 
dairy products. 

If the money expended in the support of dairy schools is well used, a 
small amount of it is capable of doing great good. Many schemes have 
been proposed for aiding schools in the instruction of dairymen. In 
England traveling dairy schools have been tried with some success. 



22 

Dairymaids are sent out to remain on a single farm several days, 
teaching the best methods of conducting the dairy with whatever 
appliances may be at hand. With some persons sufficient interest is 
aroused to lead them to take a short course at a dairy school. This 
system of instruction could be followed with profit in parts of this 
country, especially in the outlying districts. If means were avail- 
able, capable instructors might be advantageously employed for the 
entire year, spending the winter at dairy schools and the remaining 
months in the field. Valuable service for the State could be rendered 
by visiting farms and factories and showing in each place how the 
best product can be made under the conditions furnished. It is an 
excellent plan for dairy school instructors to visit their students after 
the completion of the course, when they have taken up practical work, 
to aid them in putting into practice the ideas gamed at the school and 
to sec if conditions exist which permit successful work. 

The importance of instruction in farm dairying is very great. About 
85 per cent of the butter produced in this country is made on farms, 
and as the quality of our dairy products as a whole can not be much 
improved until this large proportion shows improvement, the need is 
very evident of offering every inducement to learn to those who make 
butter in small amounts on the home farm. Several agencies have 
been used to supplement the efforts of the dairy schools in this line. 
Dairy conferences have been held in this country and good results 
thus accomplished. Courses of reading similar to the Chautauqua 
courses have been started; these might be directed from the dairy 
schools. Systematic instruction can also be given by correspondence. 



APPENDIX 



Brief statements follow, showing the facilities for instruction in dairy- 
ing now offered in the several States. Some schools receive generous 
support from the States in which they arc located, and have everything 
necessary to enable them to do much good work. In other States the 
equipment is not on an elaborate scale; in a few there are no dairy 
schools, as there seems to be no demand for them. When the need for 
widespread education in dairy lines is better understood and the good 
results which accrue from such education are better appreciated, even 
more facilities for instruction will be offered than is the case to-day. 

In the statements following, the names and locations of the different 
schools are given, together with the officers in charge and the proper 
officials to address for further information. The different courses of 
study which are offered are briefly described, flic approximate cost of 
these courses stated, and certain features of the equipment referred to. 
In States where a large number of people are interested in dairying the 
classes at the dairy schools are usually large, and there is a correspond- 
ingly large force of instructors; some schools have been obliged to 
refuse admission to applicants on account of lack of room. 

When one has concluded to attend a dairy school it is not always an 
easy matter to decide where to go. The school in his own State would 
be the natural place to choose, as it probably makes a specialty of the 
kind of dairying most practiced in that State. Each school naturally 
has the interests of its own State uppermost; for example, if cheese 
making is prominent in a certain State, that branch of the industry is 
likely to receive special attention at the dairy school of that State. If 
it is decided to attend a school in another State, the list following may 
he consulted, and when a few are found that seem to meet the require- 
ments, their circulars should be obtained for further information: 

ALABAMA. 

Agricultural and Mechanical College of Alabama, Auburn. 
[William Leroy Broun, M. A., LL. I)., president ; J. F. Duggar, M. S., professor "I' agriculture.] 

For full information concerning dairy instruction, address Prof. J. F. Duggar, 
Auburn, Ala. 

A regular short dairy course is not offered. A person desiring instruction in farm 
dairy work can spend the fall term of three months at the college and lake dairying 
and allied subjects. 

23 



24 

Cost: Fees, $6; board and room, per week, $2.50. (No uniform required.) 
Equipment: A creamery, hand separator, and outfit for making butter in small 
quantities. 

Otber facilities: Experiment station and neighboring dairy herds. 

Tuskegee Normal and Industrial Institute (incorporated), Tuskegee. 
| Booker T. Washington, principal ; J. n. Washington, superintendent of industries.] 

For full information concerning dairy instruction address Prof. J. W. Hoffman, 
Tuskegee, Ala. 

This institution is established for the education of colored young men and women. 
A course of eight months is ottered in farm dairying, beginning early in September. 
Instruction is given by lectures and practical work. The lectures treat of milk, 
butter making, dairy chemistry and bacteriology, and dairy cattle. 

Cost: Tuition (for dairy course), free; board and room, per week, $2.25. 

Equipment: A dairy building, well equipped for practical farm dairy work, test- 
ing of milk, butter making, etc. 

Other facilities: Herd of pure bred and grade Jersey cattle. 



University of Arizona, Tucson. 
[Howard Billman, M. A. president; William Stowe Devol, B. A.gr., professor of agriculture,] 

For information concerning dairy instruction, address Prof. William S. Devol, 
Tucson, Ariz. 

No regular short dairy course is offered; some dairy instruction is given, however, 
in (he regular agricultural course. A person can attend for a brief period and receive 
instruction in dairying any time during the session of the university by making 
special arrangements with the professor of agriculture. 

Cost: Tuition, free; board and room per week, $4. 

Equipment: Facilities for making butter and cheese. 

ARKANSAS. 

Arkansas Industrial University, Fayetteville. 

[J. I.. Buchanan, M. A., LL. D , president ; R. L. Bennett, M. S., superintended of agriculture.] 

For full particulars concerning dairy instruction, address Prof. K. L. Bennett, 
Fayetteville, Ark. 

A regular short dairy course is not offered, but instruction in dairying may be 
taken for a brief period in the winter term by making special arrangements with 
the professor of agriculture. 

Cost : Tuition, free; board and room per week, $3. 

Equipment: All necessary appliances for conducting a modern dairy. 

CALIFORNIA. 

College of Agriculture and University of California, Berkeley. 
[M. Kellogg, LL. D., president ; E. W. Hilgard, Ph. I)., LL. D., professor of agriculture.] 

For full particulars concerning dairy instruction, address Prof. E. J. Wickson, 
Berkeley, Cal. 

A special dairy course is not offered. A course of three lectures per week, begin- 
ning the middle of August and continuing six months, treats of stock breeding and 
dairy husbandry. This is given in connection with a lecture and laboratory course in 
dairy feeding. A laboratory course in the chemistry of milk and dairy products is 
also given. Special students who are qualified to carry out the work are taken for 
any period. 



25 

Cost: Laboratory fee per annum, $10; board and room per month, $20. 

Equipment: Laboratory fully equipped for analysis of dairy products and feeding 
materials and with apparatus for milk testing, Orowth of forage plants adapted to 
arid conditions. 

COLORADO. 

The Slate Agricultural College of Colorado, Fort Collins. 
[Alston Ellis, M.A.,Ph.D.,LL.D., president; W. W. Cooke, B. S., M. A., professor of agriculture.] 

For full particulars concerning dairy instruction, address Prof. W. W. Cooke, 
Fort Collins, Colo. 

Instruction in butter making in small amounts is given in the short course of agri- 
culture. Any person can receive instruction in milk testing at any time. 

Cost: Tuition, free; hoard and room per week, $3. 

Equipment: Deep-setting apparatus, hand separator, and appliances for making 
butter in small lots. Efforts are being made to have a building erected suitable for 
giving instruction in creamery work. 

Other facilities: A herd of cows supplies part of the milk used. 

CONNECTICUT. 

Storrs Agricultural College, Storrs. 
[B. F. Koons, Ph. !>., president; C. S. Phelps, l!. S., professor of agriculture.] 

For full information concerning dairy instruction, address Prof. C. S. Phelps. 
Storrs, Conn. 

A short dairy course is not offered, hut special students are admitted during the 
winter term of twelve weeks, and can put all their time on dairying and allied sub- 
jects it they so elect. Twenty lectures are given on dairy farming, the composition 
and testing of milk, manufacture of butter and cheese, and the preparation of milk 
and cream for market. The practical work consists of testing milk, separating 
milk by gravity and centrifugal methods, and butter making. 

Cost: Tuition, free: board and room per week, $3. 

Equipment: One thousand five hundred dollars have recently been appropriated 
for new dairy machinery, and complete modern apparatus for giving instruction as 
outlined will he purchased. A complete dairy building is in process of construction, 
the creamery wing of which will he ready for use in January, 1897. 

Other facilities : One thousand eight hundred dollars have been appropriated for 
the purchase of thoroughbred stock. 

DELAWARE. 

Delaware College, Newark. 
[George A. Harter, M. A., Ph. I)., president; "W. H. Bishop, B. S., professor of agriculture.] 

For information concerning dairy instruction, address Prof. W. H. Bishop. Newark, 
Del. 

No regular short course in practical dairying is offered. Some dairy instruction is 
given by lectures in the agricultural course, and any person so desiring can take 
this work with other agricultural subjects in the short winter course. 

Laboratory instruction in the use of the Babcock tester is also given. 

Cost: Tuition, free; board and room per week, $3.50. 

Equipment: Babcock tester. 



In Florida no instruction in dairying is offered at the State Agricultural College, 
located at Lake City. 



26 

GEORGIA. 

Georgia state College of Agriculture and Mechanic Arts, Athens. 

[II. C. White, Ph.D., president; J. 15. Hunnicutt, B. A., professor of agriculture; H.J. Wing, instructor 

in dairying.] 

For full particulars concerning dairy instruction, address H. J. Wing, Athens, 6a. 

A regular short dairy course of two to three weeks in March is offered, and students 
desiring special instruction in milk testing or butter or cheese making are admitted 
at any time. 

Cost: Tuition, free; board and room per week, .$2.50. 

Equipment: A dairy building is fitted with the necessary apparatus for the work 
outlined. 

IDAHO. 

College of Agriculture of the University of Idaho, Moscow. 

[F. B. ( iaull, M. S.. president ; ('. P. Fox, M. Agr., professor of agriculture.] 

For information concerning dairy instruction, address Prof. C. P. Fox, Moscow, 
Idaho. 

Dairy course: A six weeks' course in farm dairy work commences early in November. 

Cost : Tuition, free; board and room per week, $3 50. 

Equipment: Power ami apparatus necessary for making butter and testing milk. 



School of Agriculture, Horticulture, and Veterinary Science of Purdue University, 

Lafayette. 

[Janics IT. Smart, M. A., LL.D., president; William ('. Latta, M. S., director of the school of agricul- 
ture; <'. S. Plumb, B. S., professor of animal industry and dairying.] 

For full information concerning dairy instruction, address Prof. W. C. Latta, Lafay- 
ette, I)i<l. 

Dairy course: An eleven weeks' course in farm dairying commences early in Janu- 
ary. It is given in connection witli otber lines of agricultural instruction. The 
daily work consists of lectures on dairy subjects followed by practice in the dairy. 

Students entering this course must lie at least Hi years of age. 

Cost: Students from Indiana, tuition, free; students from other States, tuition $10; 
deposit for breakage (returnable), $2; incidental fee.,* $10; board and room, per 
week, $L'.r>(). 

Equipment: A dairy building of five rooms is furnished with a complete outfit for 
making butter and cheese and for testing milk. 

ILLINOIS. 

College of Agriculture of the University of Illinois, Urbana. 

[Andrew S. Draper, LL. D., president Eugene Davenport M Agr, professor of animal husbandry 
and dean. W.J. Fraser, instructor m dairying ] 

For full information concerning dairy instruction, address Prof. Eugene Daven- 
port, Urbana, 111. 

Dairy course: The department of dairying has recently been established. A short 
course in farm dairying will be ottered commencing early in January. Instruction 
will be given in testing and pasteurizing milk and cream, and making butter in 
small amounts. 



* Two scholarships are offered each county agricultural society, farmers' institute, 
F. M. IS. A., grange, etc., and the persons to whom these are granted are exempt from 
the incidental fee of $10. 



27 

Cost: Tuition, fret'; board and room per week. $3. 

Equipment: The dairy building contains ;i small engine and boiler, pasteurizer 
and apparatus for making butter in small churnings, and arrangements for handling 
milk for city trade. 



loira State College of Agriculture and Mechanic Arts, .inns. 

[W. M. Beardshear, M. A..LL.1>.. president; James Wilson, professor of agriculture; G.L.McKay, 

instructor in dairying.] 

For information concerning dairy instruction, address Prof. James Wilson. Ames, 
Iowa. 

Courses: (a) An eight weeks' winter school in dairying commences early in Jan- 
uary. Ir is planned for those who wish to make a specialty of dairying, and is 
mostly attended l>y men who have had practical experience in dairy work. Six half 
days per week a re spent in practical work in the butter and cheese departments; 
class-room instruction is given by daily lectures on dairy operations, chemistry, bac- 
teriology, and bookkeeping. 

(b) and (c) Two summer schools of dairying begin, respectively, in February and 
July, and continue sixteen weeks. Instruction covers the same ground that is »oue 
over in the winter course, hut as the term is longer the different parts of the work 
can he taken up in greater detail: some experimental work is conducted. 

i */ ) A one year's course is offered, and students successfully completing it are given 
certificates. 

Cost: Tuition, free; hoard and room per week, $3.50; two white suits, $2. 

Buildings : The dairy instruction is given in a building fitted as a large creamery, 
which is operated throughout the year. A cheese room, laboratory, class room, 
dressing room, and dwelling apartments are in the same building. 

Equipment: The building is fitted with the necessary apparatus for making but- 
ter and cheese in large or small amounts and for testing milk. 

Other facilities: A herd of cows representing six different breeds of cattle is kept 
on the farm and stabled iu a building fitted with the latest improvements for dairy 
barns. 



Kansas Stale Agricultural College, Manhattan. 
[George T. Faircliild, LL. IX, president; U. C. Georyeson, M. S., professor <>( agriculture.] 

For information concerning dairy instruction, address President George T. Fair- 
child, Manhattan, Kans. 

No regular short course in dairying is offered. Instruction in the theory and prac- 
tice of making butter in small amounts is given for ten weeks each spring term to 
the young women in the second year of the regular agricultural course. 

Equipment: Deep and shallow setting apparatus for raising cream and appliances 
for making butter in small amounts. 

KENTUCKY. 

Agricultural and Mechanical College of Kentucky, Lexington. 

[J.K. Patterson, Ph. D., president; C. W.Mathews, B. S., professor of agriculture; M. A. Scovell 

M. S., lecturer on dairying.] 

For full information concerning dairy instruction, address Prof. C. W. Mathews, 
Lexington, Ky. 

Dairy course: Instruction in farm dairying is given in connection with the regular 
eight weeks' short course iu agriculture, beginning early in January. The field of 



28 

dairying is covered briefly by lectures; the practical work cousists of fifteen 2-hour 
hour exercises in testing milk and making butter and cheese. 

Cost: Tuition, residents of Kentucky, free; room and board per week, $3. 

Equipment: A dairy house has recently been erected and fully equipped for 
experimental work in handling milk and making butter and cheese. 

Other facilities: A herd of cows on the college farm. 

LOUISIANA. 

lu Louisiana no instruction in dairying is offered at the State Agricultural College, 
located at Baton Rouge. 

MAINE. 

Maim State College, Orono. 
[Abrain W\ Harris, M. A., D. So., president; Charles D. Woods B S., professor of agriculture.] 

For full information concerning dairy instruction address Prof Charles D. Woods, 
Orono, Me. 

Dairy course: A six weeks' course in dairying is offered, commencing in January. 
It is designed for those who wish to become expert butter or cheese makers. If it is 
pursued two terms, and two seasons' satisfactory work is performed in a butter or 
cheese factory, the student will be granted a certificate of proficiency Practical 
work is conducted each afternoon; m the mornings lectures are given on dairy cat- 
tle, dairy products and operations, care of boilers, diseases of cattle, and business law. 

Cost: Tuition, free; board and room per week, $3.50; two white suits, $2 

Equipment: A building especially constructed for instruction in dairying is fitted 
with modern dairy appliances for testing milk and making butter and cheese. 

MARYLAND. 

Maryland Agricultural College, College Park. 
[R. W Sylvester, president; W. T L. Taliaferro, professor of agriculture.] 

For information concerning dairy instruction, address Prof. H. J Patterson, Col- 
lege Park, Md. 

No regular short dairy course is offered. Instruction in dairying is given to the 
agricultural students and twelve weeks of work in general dairy lines is offered to 
others each winter. 

Cost: Tuition, $5; board and room per week, $5. 

Equipment: A newly equipped dairy building. 

MASSACHUSETTS. 

Massachusetts Agricultural College, Amherst. 
[Henry II. Goodell, LL. D., president; William P. Brooks, B. S., professor of agriculture.] 

For full information concerning dairy instruction, address Prof. William P. Brooks, 
Amherst, Mass. 

Dairy course: (a) An eleven weeks' course in creamery work commences early in 
January. Lectures are given on the principles of dairy farming, breeding and man. 
ageaient of cattle, cattle diseases, stable construction, bookkeeping, composition of 
milk, pasteurization, milk testing, and butter making. Practical creamery work is 
conducted. 

Applicants for this course must be 16 years of age or over. 

Cost: Tuition to citizens of the State, free; laboratory fees, cost of materials; 
board and room per week, $3.75; two white suits, $2. 

(b) A course in farm dairying is conducted at the same time in connection with the 
short winter course in agriculture. 



29 

Equipment: A wing of the bain, containing several rooms, lias been fitted with 
modern machinery for practical and educational work in dairying as above outlined. 
Power is furnished by an electric motor. 

Other facilities: A herd of selected grade cows is being bred with especial atten- 
tion to their dairy qualifications; museum of illustrative material; agricultural 
library. 

MICHIGAX. 

Michigan Agricultural College, Agricultural <'<>11<<jc. 
[J. L. Snyder, I'll. 1)., president ; Clinton D. Smith, M. S., professor of agriculture.] 

For full information concerning dairy instruction, address Prof. C. 1 >. Smith, 
Agricultural College, Mich. 

Dairy course: A six weeks' course in farm dairying is offered. Tic course begins 
early in January. Instruction isgiven by lectures and practical work, special atten- 
tion being given to chemistry of milk, butter making, and stock judging and feeding. 
Practical butter making is conducted six half days each week and work at the 
barn mornings and afternoons. 

Equipment: The haseiuent of the experiment station building is fitted up for 
butter making in small amounts. Studies in bacteriology and chemistry are eon- 
ducted in fully equipped laboratories. 

Other facilities: A herd of cows representing eight different breeds is on the col- 
lege farm; various forms of silos, stalls and fixtures are iu operation 

MINNESOTA. 

College of Agriculture of the University of Minnesota, Minneapolis. 

[Cyrus Northrup, LL. D., president; William M. Liggett, dean. School of Agriculture, St, Anthony 
Park, Henry Webb Brewster, l'h. D., principal; T. L. Haecker, professor of dairy husbandry, iu 
charge of dairy school.] 

For full information concerning dairy instruction, address Prof. T. L. Haecker, 
St. Anthony Park, Minn. 

Dairy courses: (a) A fourweeks' course, commencing early in January, is designed 
for butter and cheese makers who have had at least one season's experience in factory 
work. The course consists of sixty lectures on the various branches of dairying and 
closely allied subjects. The practical work consists of the making of butter in small 
and large amounts, manufacture of cheese, including the Swiss, brick, Edam, and 
Gouda varieties, methods of testing milk, scoring butter and cheese, and practical 
engineering. Each morning is given to lectures and all afternoons to practical work. 

Certificates of proficiency will be given to students who show themselves after 
two terms' work at the school and two seasons' practical work in cheese factory or 
creamery to be efficient in factory or creamery work. 

Cost: Registration fee, $15; board and room per week, $3.50; two white suits, $2. 

(b) Instruction in farm dairying is given iu a short special course iu agriculture 
Lectures and practical work are given twice a week for sixteen weeks. 

(c) A six weeks' course in early summer is offered to women, dairying and other 
subjects being given. The only expense of this course is $3.50 per week for board. 

Buildings: Dairy Hall, specialy erected for this purpose, is a large building con- 
taining rooms for instruction in butter and cheese making, pasteurizing and testing 
milk, also lecture rooms, reading room, and dressing rooms. 

Ecpiipmeut: Complete and modern appliances and machinery necessary to the 
courses of instruction described. 

Other facilities; A large herd representing three different breeds and the best 
types of grade dairy stock supplies part of the milk used at the school. 



30 

MISSISSIPPI. 

Mississippi Agricultural and Mechanical College, Agricultural College. 

[S. D. Lee, president ; \V. C. Welborn, M. S., professor of agriculture.] 

For information concerning dairy instruction, address Prof. W. C. Welborn, Agri- 
cultural College, Miss. 

A regular short dairy course is not offered, but instruction in dairying is niven in 
the agricultural course. Work in the creamery is offered to any desiring it, who 
make special arrangements with the professor of agriculture. 

Cost: Tuition, free; board and room per week, $.?. 

Equipment for giving dairy instruction consists of a regularly equipped creamery 
aud large herd of dairy cows. 

MISSOURI. 

College of Agriculture and Mechanical Arts of the University of Missouri, Columbia. 

[R. H. Jesse, LL. D., president; H. J. Waters, B. Agr., dean; F. 1'.. Mumford, M. S., professor of 

agriculture. ] 

For full information concerning dairy instruction, address Prof. 11. .1. Waters, 
Columbia, Mo. 

A special course in dairying is not offered. Three weeks of practical work in 
farm dairying is given in connection with the twelve weeks' winter course in agri- 
culture, which begins early in January. A person can attend for these three weeks 
only if he is unable to take the complete short course. The dairy instruction con 
sists of twenty lectures, supplemented by practical work in the care of milk and 
butter making. With the dairy work, subjects allied to dairying may also be taken, 
as lectures on stock breeding and feeding, selection aud management of a dairy 
herd, dairy chemistry, and bacteriology. 

Applicants must be lb' years of age or older. 

Cost: Laboratory fee, $.">; board and room per week, $3.50. 

Equipment: A dairy building is equipped with Babcoek testers, apparatus for 
pasteurizing milk and cream, and different styles of hand-power machinery for sep- 
arating milk and making butter. 

Other facilities: A herd of twenty thoroughbred Jersey cows is kept for illustra- 
tion aud practice in judging dairy cattle. 

MONTANA. 

The Montana College of Agriculture and Mechanic Arts, Bozeman. 
[Rev. James Reid, 1!. A., president: Frank Beach, B. S , professor of agriculture.] 

For information concerning dairy instruction, address President James Reid, Boze- 
man, Mont. 

No regular short course in dairying is offered. Some dairy instruction is given, 
however, in the agricultural course, and arrangements can be made to attend for 
this instruction for a brief period between September and June. 

Cost: Entrance fee, $10; board and room per week, $4. 

NEBRASKA. 

The Industrial College of the University of Nebraska, Lincoln. 

[George E. Mai Lean, Ph.D., LL. I) , chancellor,- Charles E. Bessey, Ph. I)., dean; T. Lyttleton Lyon, 
B. S. A ., professor of agriculture ; A. L. Haecker, instructor in dairying.] 

For full information concerning dairy instruction, address Prof. T. L. Lyon, 
Lincoln, Nebr. 

Dairy course: A twelve weeks' course in farm dairying is offered, commencing 



31 

early in January. Instruction will consist of lectures <>n dairy methods and closely 
allied subjects, supplemented l>\ practical work in butter making and milk chemisl ry. 

Cost : Fee, $1; board and room per week, $2.75; white suits, $2. 

Equipment: A dairy house lias just, been completed; it contains a large work 
room and two class rooms. Apparatus consists of hand separators, deep-setting cans, 
and necessary utensils for making butter as in a home dairy. 

NEVADA. 

School of Agriculture of the Nevada State University, Reno. 
[Joseph E. Stnbbs, M A . IX 1 > , I , I,. 1 >. president; R. H. McDowell, B. S., professorof agriculture.] 

For information concerning dairy instruction, address Prof. R. II. McDowell, 
Reno, Ne\ . 

\'o regular dairy course is ottered. Some dairy instruction is given by lectures in 
the agricultural course, and practical work with the Babcock tester is also given. 
Arrangements can lie made to attend tor twelve weeks in the tall to receive instruc- 
tion by lectures and practical work in a creamery. 

Cost: Tuition, tree: board and room per week, $4.00; two white suits, $2.00. 

Equipment: A Babcock tester and use of a public creamery at lv'eno. 

NEW HAMPSHIRE. 

Netv Hampshire College of Agriculture and the Mechanic Arts, Durham. 

[C. S. Murkland, M. A. Ph. I), president; Charles II. Pettee M A., C. E., dean; F. William Rane, 
B A.gr , M. S , professor el' agriculture. I 

For information concerning dairy instruction, address President Charles S. Murk- 
land, Durham, N. II. 

Dairy courses: A course in creamery and farm dairy work extends throughout the 
winter term for regular students in the college, and any four continuous weeks thereof 
for special students. Instruction is given by lectures, demonstrations, and practical 
work. Dairy husbandry, milk testing and pasteurizing, butter making, dairy bac- 
teriology, dairy engineering, and the care of animals receive special attention. Cer- 
tificates are granted upon the satisfactory completion of the term's work. 

Cost: Fee, $5; board and room per week, $1; two white suits, $2. 

Equipment: A creamery building is fitted with various styles of apparatus neces- 
sary for making butter and pasteurizing aud testing milk. 

( >ther facilities : A herd on the college farm eontaina typical animals of four differ- 
ent breeds aud grades. 

NEW .JERSEY. 

Rutgers Scientific School, the New Jersey State College J'<>r the Benefit of Agriculture and 
tin Mechanical Arts, New Brunstcick. 

Austin Sc.it i, Ph. !>., I.L. D.. president ; E. B. Voorhees, M. A. professor of agriculture.] 

For information concerning dairy instruction, address Prof. E. I!. Voorhees, New 
Brunswick, N. J. 

A special short dairy course is not offered. Instruction in dairying is given in 
the regular agricultural course. 

Equipment: A dairy house lifted with modern dairy apparatus, and a laboratory 
fitted for testing dairy products. 

NEW MEXICO. 

In New Mexico no instruction in dairying is offered at the State College, located 
at Mesilla Park. 



32 

NEW YORK. 

College of Agriculture of Cornell University, Ithaca. 

[Jacob G. Schurman, D. Sc, LL. D., president; Isaac P. Roberts, M. Agr., professor of agriculture 
and dean ; II. H. Wing, M. S., professor of animal industry and dairy husbandry.] 

For information concerning dairy instruction, address Prof. I. P. Eoberts, Ithaca, 
N. Y. 

Dairy courses: (a) A winter dairy course of eleven weeks is offered, commencing 
early in January. It is especially designed to meet the needs of creamery and cheese 
factory men who desire more thorough instruction and to train those who expect 
to make hutter and cheese making a profession. One lecture on dairying is given 
throughout the course, at 8 o'clock each morning. The management of the dairy 
and the operations in butter and cheese making are explained, the business manage- 
ment of the factory, dairy mechanics, and the care and breeding of cattle are dis- 
cussed; from 9 to 10 o'clock Various subjects more or less intimately related to 
dairying are discussed. At 10 o'clock each morning practical work is commenced, 
being so arranged that each student spends two days a week on each branch, viz, 
butter making; cheese making; and milk testing, problems, and bookkeeping. 
Certificates of proficiency are awarded to all who successfully complete the dairy 
course and one full season at an approved creamery, cheese factory, or dairy. 

Applicants must be at least 17 years of age and possess a common school education. 

Cost: Fee, $15; deposit to cover breakage (returnable), $4 ; board and room per 
week, $3.50; two white suits. $2. 

(ft) Instruction with special reference to the needs of the farm dairy is given in 
connection with the winter course of agriculture. 

Buildings: A building was erected in 1<S93 especially for instruction in dairying 
and can accommodate 50 students. It contains an engine room, rooms for instruc- 
tion in butter and cheese making, laboratories lor milk testing, and special work; 
also a large lecture room, reading room, and dressing rooms. 

Equipment: Various styles of all modern dairy appliances and power necessary 
for their operation. 

Other facilities: A herd representing three different breeds and containing some 
high-grade animals furnishes part of the milk used at the school. 

NORTH CAROLINA. 

The North Carolina College of Agriculture and Mechanic Arts, Raleigh. 

[Alexander Q. Holladay, president; B. Irby, M. S.. professor of agriculture.] 
For full information concerning dairy instruction, address Prof. B. Irby, Ealeigli, 

N. C. 

A regular dairy course is not offered, but special instruction in testing milk and 
making butter and cheese in small amounts is given to any who apply for it during 
the session. 

Cost: Tuition, per month, $2; board and room per week, $2.50. 

Equipment: A dairy building fitted with apparatus for testing milk and making 
butter. 

NORTH DAKOTA. 

North Dakota Agricultural College, Fargo. 

[J. H. "Worst, president; J. H. Shepperd, M. S. A., professor of agriculture; E. E. Kaufman, pro- 
fessor of dairying.] 

For full particulars concerning dairy instruction, address President J. H. Worst, 
Fargo, N. Dak. 

Dairy course: (a) A course of twelve weeks, beginning early in January, is offered 
to any who desire to become more proficient in creamery work. Lectures are given 
on the principles of dairying, including the handling of milk, manufacture of butter 
and cheese, chemistry and bacteriology of the dairy, and management of cattle. 



33 

Cost: Tuition, free; board and room per week, $3; fees, $5. 

(b) A one year's course is designed to meet the requirements of thoso who have had 
no previous experience in creamery work. The entire field of practical dairying is 
covered in the course, which includes careful training in all the details of manage- 
ment of a creamery or farm dairy. 

Cost: Tuition*, free; board and room per week, $3: fees, $5. 

Equipment : A model creamery, with cheese room attached, is equipped with power 
and all the apparatus necessary either to a creamery or cheese factory. Accommo- 
dations are limited to twelve students. 

OHIO. 

Ohio State University, Columbus. 

[James H Canfiehi, LL. D.. president. College of Agriculture, Thomas F Hunt, M. S., dean; 
H. J. Noyes, assistant professor of dairy husbandry.] 

For full information concerning dairy instruction, address Prof. William R. Lazenby, 
Columbus, Ohio. 

Dairy courses: An eleven weeks' course in dairying begins each year, early in 
January. Butter making, as practiced in the creamery and farm dairy, is thoroughly 
taught. The principles of cheese making are given, together with some elementary 
practice. Instruction by lectures includes dairy cattle and their management, manu- 
facture of dairy products, dairy chemistry and bacteriology, and the care of the 
engine. 

Candidates for admission must be at least 15 years of age. Those under 21 must 
pass an examination in grammar, geography, arithmetic, and United States history. 

Cost- Fees, $15; room and board per week, $3; two white suits, $2. 

Equipment. The dairy laboratory and work room is situated in the basement of 
Chemical Hall. It is well supplied with modern appliances for testing milk and the 
manufacture of butter and cheese. 

Funds for the erection of an agricultural hall have recently been appropriated, 
and liberal provision will be made in the new building for dairy instruction It is 
hoped to have it ready for occupancy in 1898. 

Other facilities: A dairy of thirty cows, and a large farm equipped for investiga- 
tions in stock feeding. 

OKLAHOMA. 

Oklahoma Agricultural and Mechanical College, Stillwater. 
[G E. Morrow, M. A., president and professor of agriculture.] 

For full information concerning dairy instruction, address President Gr, E. Morrow, 
Stillwater, Okla. 

A special dairy course is not offered. Instruction in dairying is given, however, in 
the regular course of agriculture, and one can attend for a period of six weeks dunng 
the winter term by making special arrangements. Work consists of milk testing. 
butter making and cattle feeding. 

Cost: Tuition, free; board and room per week, $3. 

Equipment: A small dairy room iitted with butter-making and milk-testing 
apparatus; there are also some facilities for work in bacteriology. 

OREGON. 

Oregon State Agricultural College, Corvallis. 

[H. B. Miller, president; H. T. French, M. S., professor of agriculture; F. L. Keut, B. S. A., 

instructor in dairying ] 

For full information concerning dairy instruction, address Prof. H. T. French, Cor- 
vallis, Oreg. 

Dairy course: Instruction in farm dairying is given in connection with the farm- 
ers' short course, which commences early in .January and continues lour weeks. 

7188— No. 17 3 



34 

Cost: Tuition, free; room and board per week, $2.50. 

Equipment: A dairy building is furnished with tester, separator, and appliances 
for making butter in small amounts. 

Other facilities are furnished for studying and judging dairy stock; three breeds 
are represented in the college herd. 

PENNSYLVANIA. 

Tlie Pennsylvania State College, State College. 

[George W. Atherton, LL. D., president. School of Agriculture, Henry Prentiss Armsby, Ph. D., 
dean ; Harry Hay ward, B. S., instructor in dairy husbandry.] 

For information concerning instruction in dairying, address "The Dean of the 
School of Agriculture," State College, Center County, Pa. 

Dairy courses: (a) A creamery course opens early in January and continues six 
weeks. It is designed for those especially interested in the manufacture of butter in 
creameries. Forty-eight lectures are given on butter making, dairy chemistry and 
bacteriology, dairy bookkeeping, breeding, feeding, care and diseases of dairy stock, 
and the management of dairy machinery. Practical butter making on a creamery 
scale is a daily exercise. 

(b) A private dairy course is conducted for six weeks, commencing in the middle 
of February. It is designed to fit men for the management of the private dairy. 
Sixty-eight lectures are given on dairying, dairy chemistry, crops, dairy breeds of 
cattle, their care, selection, and feeding, and veterinary science. These lectures are 
supplemented by practical work in the dairy and barn. 

Cost: Fee, $5; board and room per week, $4.50; two white suits, $2. 

Buildings: Class-room work is conducted in a temporary agricultural building. 
The practical instruction is given in the college creamery, which is in operation 
throughout the year and in which instruction is offered to a few at any time. Forty 
students can be accommodated at one time. 

Equipment: All the apparatus necessary for a creamery and farm dairy, also a 
pasteurizing outfit. 

Other facilities: Herds representing three breeds are kept on the station and col- 
lege farms and used for scoring and judging dairy cattle. 

RHODE ISLAND. 

Rhode Island College of Agriculture and Mechanic Arts, Kingston. 
[John fl. Washburn, Ph.D., president; Arthur H. Brigham, professor of agriculture.] 

For full information concerning dairy instruction, address Prof. Arthur A. Brigham, 
Kingston, R. I. 

No regular short dairy course is offered. Arrangements can be made previom to 
the winter term to attend during that term a course of lectures on dairying given 
twice a week to seniors in the agricultural course. 

Cost: Tuition to Rhode Island students, free; board and room per week, $3.50. 

Equipment: A dairy department has been projected and funds appropriated for 
purchase of dairy stock and apparatus. 

SOUTH CAROLINA. 

Clemson Agricultural College, Clemson College. 

[E. B. Craighead, president; , professor of agriculture.] 

For full information concerning dairy instruction, address Prof. J. W. Hart, 
Clemson College, S. C. 

A special course in dairying is not given, but instruction in practical dairy work 
is offered to any who apply. Butter or cheese is made daily throughout the year. 

Cost : Fee, free ; board and room per week, $4. 



35 

Equipment: A building especially constructed for dairy work is equipped with 
power and the necessary apparatus for testing milk and making butter and cheese 
nccording to the most approved methods. It can accommodate thirty students at 
one time. 

other facilities: A herd of eighty cattle, representing three pure breeds and their 
grades, furnishes the milk used in the dairy building. 

SOUTH DAKOTA. 

South Dakota Agricultural College, BrooMngs. 

[John W. Heston, A. M., Ph. D., LL. D . president : E. A. Burnett, B. S., professor of agriculture; 
J. M. Trueinau, L. S., assistant professor of dairying.] 

For full information concerning dairy instruction, address Prof. J. M. Trueinau, 
Brookings, S. Dak. 

Dairy course: (a) A three moDths' course in creamery met hods is offered in the 
winter term, beginning about the middle of November. It is designed to give full 
instructions in the principles and practice of creamery management. The lectures 
treat of the breeding and care of dairy animals, composition and testing of milk, 
theory of butter making, and dairy mechanics. Practical work consists ot milk test- 
ing and other laboratory work and butter making three times per week. 

(b) The course described above is repeated in the spring term 

(c) A three months' course in cheese making is offered in the fall term, beginning 
the latter part of August. Instruction is given by lectures and daily practical 
work. 

A certificate is given after satisfactory completion of the course and four months' 
practical work in a creamery or cheese factory. 

Cost: Tuition, $1; board and room per week, $2.50; two white suits, $2. 

(<?) Farm dairying is given in the spring term to the regular students in agricul- 
ture and the young women in the course of domestic economy. 

Equipment: A building is fully equipped with apparatus for testing milk and 
making butter and cheese in large and small quantities. 

TENNESSEE. 

State Agricultural and Mechanical College of the University of Tennessee, Knoxville. 
[U. W. Dabnej', jr., Ph. D., LL. D., president; C. F. Vanderford, professor of agriculture.] 

For information concerning dairy instruction, address Prof. C. F. Vanderford, 
Knoxville, Tenu. 

No regular short dairy course is offered. Instruction in dairying is given in the 
agricultural conue, special attention being given to milk for immediate consumption. 

Equipment: A herd representing three different breeds with selected grades. 



State Agricultural and Mechanical College of Tcra*. College Station. 
[L. S. Ross, president; J. H. Connell. M. S., professor of agriculture.] 

For information concerning dairy instruction, address Prof. J. H. Connell, College 
Station, Tex. 

A regular short dairy course is not offered. Instruction in dairying is given, how- 
ever, in the regular agricultural course. Special arrangements can be made to attend 
for a period of twelve weeks between September and March and receive instruction 
in butter and cheese making, handling milk, and breeding and feeding cattle. But- 
ter is made on the dairy farm daily. 

Cost: Tuition, free; board and room per week, $3. 

Equipment: Milk testers and all the apparatus necessary for making butter and 
cheese in large and small quantities. 

Other facilities: A large herd of cows and silos. 



36 



Agricultural College of Utah, Logan. 

[J. M. Taimer, president ; Paul Fischer, B. Agr., D. V. M., professor of agriculture; 
F. B. Linfield, B. S. A., professor of dairying and animal husbandry.] 

For full information concerning dairy instruction, address Prof. Paul Fischer, 
Logan, Utah. 

Dairy course: A ten weeks' course in agriculture and dairying commences early 
in January. Five exercises a week are given on the composition of milk and meth- 
ods of testing it, butter and cheese making, and dairy cattle. Cheese is made once 
and butter twice each week. 

Cost: Tuition, $2.50; board and room per week, $2.50. 

Equipment: The dairy room is furnished with power and contains machinery for 
making butter and cheese in large and small amounts and testing milk. 

VERMONT. 

University of Vermont and State Agricultural College, Burlington. 
[M. H. Buckharn, D. D., president; J. L. Hills, B. S., professor of agricultural chemistry.] 

For full information concerning dairy instruction, address Prof. J. L. Hills, 
Burlington, Vt. 

Dairy course: A four weeks' course in creamery work is offered in January. 
Instruction is given in butter making and testing and pasteurizing of milk and 
cream. In the lecture course it is endeavored to cover brielly the entire field of 
dairying. The physical and chemical properties of milk receive special attention. 

Certificates are granted upon the satisfactory completion of the term's work. 

Cost: Tuition, free; board and room per week, $4; two white suits, $2. 

Equipment: The dairy building is equipped as a creamery, and contains several 
styles of the different kinds of machinery employed in making butter, also milk- 
testing machines and pasteurizing apparatus. Accommodations are limited to fifty 
students.' 

Other facilities: Herd of forty cows, Jerseys and their grades and Ayrshires. 
Dynamometer and steam-consumption apparatus for testing power consumed by 
apparatus. 

VIRGINIA. 

Virginia Polytechnic Institute, Blacksburg. 

[J. M. McBryde, Ph. D., LL. D., president; D. O. Nourse, B. S., professor of agriculture; 
Wm. D. Saunders, assistant professor of dairy husbandry.] 

For full information concerning dairy instruction, address Prof. D. O. Nourse, 
Blacksburg, Va. 

A special dairy course is not offered. Any desiring instruction in dairying for a 
short period will be permitted to join the class in the regular agricultural course in 
February. The work continues about three months. 

Cost: Tuition, State students, free; board aud room per month, $9. 

Equipment: A creamery and cheese factory has recently been erected and fitted 
with all the apparatus necessary for making butter aud cheese. It will be run 
throughout the year as a creamery on a commercial basis. 

Other facilities: Four breeds of stock are represented in the herd. 

Hampton Normal and Agricultural Institute, Hampton. 

[H. B. Frissell, principal.] 

For full information concerning dairy instruction, address C. L. Goodrich, Hamp- 
ton, Va. 
It is proposed to organize a systematic course in dairying next year. 



37 

Work iu the dairy is performed by the students. 
Cost: Tuition, free; hoard and room per week, $2.50. 

Equipment: A gravity creamer, separator, apparatus for making butter and test- 
ing milk. 
Other facilities: A herd of cows supplies the milk used at the school. 

WASHINGTON. 

Washington Agricultural College and School of Science, Pullman. 

[E. A. Bryan, M. A , president; William J Spillman M. S. professor of agriculture; 
Adolpli Scl umann, instructor in dairying.] 

For full information concerning dairy instruction, address President E. A. Bryan, 
Pullman, Wash. 

Dairy course: An eight weeks' dairy course begins about the middle of February. 
Two or three Lectures are gn en daily ; they treat of the care of dairy cows, practical 
dairy operations, management of factories, and dairy mechanics. About four hours 
a day is given to practical work, butter making receiving special attention the first 
four weeks and cheese making the remaining four weeks, it is recommended that 
students have some practical experience in dairy work before entering the school. 

Cost: Tuition, free; board and room per week, $3. 

Equipment: A creamery and cheese factory building is fully equipped with modern 
machinery and power necessary for making butter and cheese and for testing milk. 

Other facilities: A herd of cows on the college farm supplies part of the milk used 
at the school. 

WEST VIRGINIA. 

West Virginia University Morgantown. 
[J. L. Goodknight, D. D., president; L. C Corbett, !'. Agr., B. S , professor of agriculture.] 

For full information concerning dairy instruction, address Prof. L. C. Corbett, 
Morgantown, W. Va. 

Dairy course: A regular short dairy course is offered in connection with the agri- 
cultural course in the winter term of twelve weeks. Instruction is given on the 
management of dairy cattle, butter and cheese making, milk testing, and creamery 7 
building. 

Cost: Tuition, free; board and room per week, $3; incidental fee, $2.50. 

Equipment: Suitable apparatus for giving instruction as outlined. 

WISCONSIN. 

College of Agriculture of the University of Wisconsin, Madison. 

[Charles K. Adams, LL. D., president; W. A. Henry, B. Agr., dean; E H. Farrington, M. S., asso- 
ciate professor of dairy husbandry, in charge of dairy school.] 

For information concerning dairy instruction, address Prof. E. H. Farrington, 
Madison, Wis. 

Dairy courses: (a) A twelve weeks' course in creamery and cheese factory work- 
commences early in December and covers instruction in practical butter and cheese 
making. The work begins each week day at 8 o'clock with a one hour's lecture on 
dairying or an allied subject, including the composition of milk and its products, 
dairy bacteriology, dairy bookkeeping, care of a boiler and engine, and other physi- 
cal problems of the dairy, and the breeding, feeding, and diseases of the dairy cow. 
After the lecture the class is divided into three sections, assigned respectively to the 
laboratory, creamery, and the cheese factory, the assignments being changed every 
two days, so that each student receives instruction in each of the three divisions of 
work every week. The afternoon's work closes with one hour's instruction by 
lectures, discussions, and quizzes on the operations of the day and scoring of butter 
and cheese. 



38 

(b) A few weeks after the beginning of the work those students showing the most 
proficiency are placed in an advance section to carry on experimental factory opera- 
tions. 

(c) Pupils whose standings are entirely satisfactory are allowed to take the course 
in pasteurization of milk and cream, this instruction being given the last four weeks 
of the term. 

Persons taking the dairy course must be at least 16 years of age, have a common 
school education, and have had at least four months' experience in a creamery or 
cheese factory before being admitted. 

Examinations are held at intervals throughout the term. Certificates are given to 
students after they have satisfactorily completed the full course and worked at least 
two seasons of seven months each in a creamery or cheese factory, provided one of 
these seasons follows the dairy course and the candidate practically has charge of the 
factory in which he works, reports his work properly, and the condition of his fac- 
tory is satisfactory to an inspector sent out by the university. 

(d) Advanced dairy instruction is offered to those w r ho have completed the regular 
course. It deals with matters beyond those of the regular course, and includes 
experimental work in butter and cheese making and bacteriology. 

Cost: Fees, $11; deposit to cover breakage (returnable), $2; board and room per 
week, $4; two white suits, $3; additional fee required from non-residents of Wis- 
consin, $16. 

(e) The university creamery, which is in operation throughout the year, will accept 
at any time a few pupils without previous training, to be known as "working fac- 
tory pupils," from whom no fees are asked. These are expected to remain from 
three mouths to one year, and have opportunity to become familiar with all dairy 
operations. 

(f) Instruction iu farm dairying is given to students pursuing the short course in 
agriculture. Daily practice is given in the separation of cream by deep-setting 
apparatus and hand separators; also in all the processes of making, printing, and 
packing butter. 

Building: Hiram Smith Hall is entirely devoted to dairy instruction, accommo- 
dating one hundred pupils in the regular dairy course and one hundred more in the 
farm dairy course. It contains an engine room, creamery, cheese-making room, 
curing rooms, pasteurizing room, laboratories, room for instruction in farm dairying 
reading and lecture rooms, and dressing rooms. 

Equipment : The building is equipped with different forms of apparatus for making 
Dutter and cheese in large and small amounts; also for pasteurizing and testing 
milk. 

WYOMING. 

College of Agriculture of the University of Wyoming, Laramie. 
[Frank P. Graves, Ph. D., president; B. C. Buffnm, M. S., professor of agriculture.] 

For full information concerning dairy instruction, address Prof. B. C. Buffum, 
Laramie, Wyo. 

A regular short dairy course is not offered. The principles of stock raising are 
covered in a general way by lectures in the agricultural course. Instruction in 
milk testing, analysis of milk and butter, butter making, and feeding will be given 
at any time to any who apply for it. 

Cost: Tuition, $2.50; board and room per week, $4. 



LBFe'07 



